Chicken 65, usually served as an appetizer, is a popular Indo-Chinese dish and an indispensable part of India’s street food scenario.
It’s a simple fried chicken recipe with plenty of spices and Chinese sauces. Chicken thigh or breast fillet cut into bite sized pieces are marinated in Indian spices and then cooked to perfection. These chicken bites are then smothered in a spicy, saucy mixture to create that vibrant color. The end result is lip-smacking spicy bites of tender chicken pieces that you won’t be able to resist.
Traditionally, chicken 65 is deep fried, but you can make a much healthier version with the magic of baking. To make this baked chicken 65, I haven’t made any changes to the traditional recipe. I relied on the very basic recipe, but baked them so you can enjoy these guilt-free.
There are certain things you need to keep in mind when making this recipe:
. Chicken 65 is usually made with boneless chicken. So thigh or breast fillets will be the best options.
. This appetizer is well-known for its high level of heat. So feel free to add as much chili powder as you can handle to get that authentic taste. You can even add a little chili paste to the sauce used to coat the baked chicken. It all depends on your taste.
.Although baking is an excellent option to cook the chicken bites, you can deep fry the pieces if you like.
.Be sure to add the egg, cornflour and oil just before you bake the chicken.
. As you can see, I’ve made a dip to go with the chicken 65. This is totally optional. These appetizers are usually served on its own.
. If you love kitchen experiments, try the same recipe to make prawns 65.
This baked chicken 65 recipe is sure to impress your family or guests and is a great way to add more variety to your meal.
- 650g boneless chicken (breast or thigh), cut into bite sized pieces
- 1 ½ tbsp minced ginger
- 1 ½ tbsp minced garlic
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 2 tsp garam masala
- 2 tbsp red chili powder
- Juice of 1 big lemon
- 2 sprigs curry leaves, chopped
- 1 egg
- 2 tbsp cornflour
- 2 tbsp oil
- A pinch of red food color (optional) (I didn’t use)
- Salt to taste
- 1 tbsp oil
- ½ tsp mustard seeds
- 2 cm fresh ginger, chopped
- 3 tbsp tomato sauce (ketchup)
- 1 tbsp natural yogurt
- ½ tsp garam masala
- 1 sprig of curry leaves
- Salt to taste
- Spring onions, chopped, to garnish (optional)
- ½ cup natural yogurt
- 1 tsp minced garlic
- 2 tsp hot chili sauce
- Marinate chicken with minced ginger, minced garlic, ground turmeric, ground cumin, garam masala, red chili powder, curry leaves, lemon juice and salt. Place in the refrigerator for at lest 2 hours or overnight if possible.
- When chicken is ready, preheat oven to 200 C.
- Line a baking tray with parchment paper. Set aside.
- Add egg, oil and cornflour to the chicken. Mix well.
- Arrange chicken on the baking tray in a single layer. Place in the oven and bake for 45 minutes or at until chicken is cooked through. Place chicken under the grill and grill for 5 minutes. Remove from oven. Set aside.
- Meanwhile, heat oil in a frying pan over medium-high heat. Splutter mustard seeds. Fry curry leaves. Add ginger and sauté for a minute. Add yogurt, tomato sauce and garam masala. Season with salt. Saute for 2-3 minutes. Stir in the baked chicken. Make sure the chicken pieces are coated really well in the sauce. Remove from heat. Garnish with spring onions.
- To make the yogurt dip, combine together yogurt, garlic and hot chilli sauce in a bowl. Season with salt and pepper.
- Serve chicken 65 with yogurt dip.
Like this chicken 65 recipe? Then check out these Indo-Chinese recipes: